| 熟制中华绒螯蟹在冻藏过程中的品质变化 |
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| 引用本文： | 施祁燕,王锡昌,史嘉男.熟制中华绒螯蟹在冻藏过程中的品质变化[J].上海海洋大学学报,2017,26(5):793-800. |
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| 作者姓名： | 施祁燕 王锡昌 史嘉男 |
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| 作者单位： | 上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306,上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306,上海海洋大学 食品学院, 上海 201306;上海水产品加工及贮藏工程技术研究中心, 上海 201306 |
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| 基金项目： | 上海市农委河蟹产业体系（D-8003-10-0208） |
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| 摘 要： | 为了研究中华绒螯蟹在冻藏期间的品质变化,通过感官和理化指标判断冷冻蟹膏蟹黄和蟹肉的赏味期分别为180 d和240 d;180 d时蟹膏蟹黄腥味和油耗味过重,蟹肉在240 d时不被接受是由于氨味和腥味过重;使用固相微萃取(solid-phase microextraction,SPME)和气相色谱质谱联用仪(gas chromatography-mass spectrometer,GC-MS)萃取并检测中华绒螯蟹在冻藏期间的挥发性气味物质,利用气味活性值(odor activity value,OAV)筛选发现中华绒螯蟹在冻藏过后对气味影响最主要的物质是苯甲醛、壬醛、2,6-壬二烯醛、1-辛烯-3-醇、2,4-癸二烯醛和三甲胺。
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| 关 键 词： | 中华绒螯蟹 冻煮 固相微萃取 气质联用 气味活性值 |
| 收稿时间： | 2017/4/19 0:00:00 |
| 修稿时间： | 2017/6/12 0:00:00 |
The quality changes of Chinese mitten crabs (Eriocheir sinensis) during the frozen storage |
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| SHI Qiyan,WANG Xichang and SHI Jianan.The quality changes of Chinese mitten crabs (Eriocheir sinensis) during the frozen storage[J].Journal of Shanghai Ocean University,2017,26(5):793-800. |
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| Authors: | SHI Qiyan WANG Xichang and SHI Jianan |
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| Institution: | College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Aquatic Products Processing and Storage Engineering Research Center, Shanghai 201306, China,College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Aquatic Products Processing and Storage Engineering Research Center, Shanghai 201306, China and College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Aquatic Products Processing and Storage Engineering Research Center, Shanghai 201306, China |
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| Abstract: | To study the quality change of Chinese mitten crab during the frozen storage, sensory and physical and chemical indicators were used to judge the taste period of 180 days of gonad part and 240 days of meats. Fishy smell and rancidodor in the gonad part of crabs were too heavy after 180 days.Crabmeat was not accepted after 240 days because of the ammoniacal smell and fishy smell. The volatile odor substances of Eriocheir sinensis were extracted and detected by Solid-phase microextraction (SPME) and Gas Chromatography-mass Spectrometer (GC-MS) before and after freezing. The compounds were analyzed and selected by odor activity value (OAV). The results showed that the most important substances affecting the odor of Eriocheir sinensis after freezing were Benzaldehyde, Nonanal,2,6-Nonadienal, 1-Octen-3-ol, 2,4-Decadienal and Trimethylamine. |
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| Keywords: | Eriocheir sinensis boiled and frozen SPME GC-MS odor activity value |
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